We made this recipe: https://cooking.nytimes.com/recipes/1013051-stewed-cauliflower-with-red-onions-and-tomatoes?smid=ck-recipe-iOS-share For variety, we reduced the cauliflower (from one whole medium to 3/4) and added 1/2 red bell pepper and 1.5 cups canned chickpeas. Towards the end, we added 1 Tbsp pomegranate quince white balsamic vinegar in addition to 1 Tbsp sherry vinegar. (July 2022)
Cooking Adventures 